Just wanted to share the awesome feeling I got while making these two NY-style pizzas last night with this group because I know you’d all understand. I felt like these were my best ones yet. Everything turned out great. I’m sure there are a million ways to get better, but I just upgraded from an Ooni Karu 12 to a Koda 2 Pro and actually successfully making good-looking, delicious 16” pizzas felt amazing. I’ve learned a lot from this sub — and will continue to. 18 months ago I’d never made a pizza from scratch in my life and now I’m making legitimately tasty pizzas — it’s a terrific feeling of satisfaction!
Dough recipe is from Scott Peley’s “The Ooni Pizza Project” book, 48-hour cold ferment.
by DMC_Ryan